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Wednesday, July 20

Contrast | CranHoney Raspberry Scones

The season of raspberries has finally arrived in the Pacific Northwest! It has taken a long time due to the weather, but the wait is always rewarding when you eat your first fresh raspberry. We picked a lot off of our row and there are still more to pick! I looked at Smitten Kitchen and saw the Raspberry Scone recipe she posted today and knew that I needed to try it with the fresh raspberries and our CranHoney.

How you do it:
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.

With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks. Pour CranHoney into the mixture.

Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board. In a small bowl, mix together the raspberries and CranHoney.

Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.

After mixing the heavy whipping cream and the ricotta pour into the butter mix. Using your hands, blend the mixture together. It will be sticky with the CranHoney so use extra flour if necessary.

With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall.

With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 11 minutes, until lightly golden at the edges.

After the scones cool for a little while drizzle with melted white vanilla chips.